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How To make Lamb with Cashew Nut Curry

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1/4 c Unsalted cashews
3 Dried hot red chilies
2 In piece of stick cinnamon
1 1 in cube fresh ginger
1/4 ts Cardamom seeds
3 Whole cloves
2 Large garlic cloves peeled
2 tb Poppy seed (white)
1 tb Coriander seeds
1 ts Cumin seeds
1/2 ts Saffron threads
6 tb Ghee (or melted butter)
1 c Chopped onion
2 ts Salt
1/2 c Unflavored yoghurt
1 1/2 lb Lamb cut into 2" cubes
2 tb Finely chopped coriander
1 tb Lemon juice
1/4 c Boiling water
1 c Cold water
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

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Bohot Tasty Nizami Mutton Masala With Rich Gravy Jo Har Kisiko Pasand Ajaye-Hyderabadi Mutton Masala

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INGREDIENTS
Mutton - 500 gram
curd - 100 gram
salt - 1 teaspoon
ginger garlic paste - 1 teaspoon
red chilli powder - 2 tablespoon
coriander powdre - 2 teaspoon
cumin powder - 1/2 teaspoon
garam masala powder - 1 teaspoon
lemon - 1/2
coriander leaves mint leaves
green chillies - 2
clarified butter - 2 teaspoon
garlic cloves - 10
ginger - 2 inches
almonds - 6
cashews - 6
coconut - 13 gram
fried onion - 1 big
oil - 5 tablespoon
cloves - 4
cardamom - 2
cinnamon sticks - 3
coriander leaves

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മട്ടൺ കുറുമ ഇത്രയും രുചിയോടെ ഉണ്ടാക്കി നോക്കൂ | Malabar Special Mutton Kurma Recipe | Mutton Korma

Kannur Special Mutton Kurma
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Ingredients:
mutton -400 -500 g
oil -2 tbsp
Cinnamon -2
Cardamom -2
cloves -3
fennel seeds -1/2 tsp
onion -2
ginger garlic paste -1 tbsp
green chillies -4
Coriander powder -1 tbsp
black pepper powder -2 tsp
tomato -1
water -1 cup + 1 cup
Turmeric -1/4 tsp
salt
curry leaves
coconut -1&1/2 cup
cashews -10
curry leaves
Coriander leaves
coconut oil -2 tsp

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Ingredients:
500 g mutton with bones or boneless
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp salt
1 tsp chili flakes
½ tsp chili powder
1 tsp cumin powder
½ tsp garam masala
½ tsp chat masala
½ tsp pepper powder
½ cup curd
½ cup fresh cream
10-11 whole cashews paste
2 cheese slice/ Cube
¼ cup milk/ water
green chillies
coriander leaves
½ cup oil

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Mutton Curry | Mutton / Lamb Cashew Curry

A perfect Mutton Curry recipe to make your meal special !

Ingredients:
???? Mutton/Lamb : 1kg
???? Oil : 5 tbsp
???? Onion: 1 large sliced
????Ginger paste 1 tbsp
????Garlic paste 1 tbsp
???? Dry red chilli ????: 2
???? Green Cardamom: 3
???? Bay leaf : 1
???? black peppercorns: 10
????Salt to taste
???? Kashmiri red chilli 1 tsp
????Red Chilli powder 1 tsp
????Cumin powder 1 tsp
????Turmeric 1/2 tsp
???? Coriander powder 1 tsp
???? Tomato: 3 medium ( blend into a paste)
???? Cashew nuts 20/25( grind into a smooth paste) approx 2 tbsp paste
???? Heavy cream / fresh cream : 2 tbsp
???? Fresh Coriander ????, Ginger & Green Chilli for garnish

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Kaju korma recipe - Korma with Cashew Nuts Recipe

Kaju korma sabzi is something that you can like making on special occasions or festivals, particularly. This dish is really very rich in gravy and taste really scrumptious.

Ingredients

Cashews – 50 grams
Tomato – 4 (250 grams)
Ginger – 1
Cashews (to be ground for masala) – 10 to 12
Green chilly – 1
Cream – 100 grams
Oil – 2 to 3 tbsp
Green coriander (finely chopped) – 2 to 3 tbsp
Asafoetida – 1 pinch
Cumin seeds – ¼ tsp
Whole garam masala – Brown cardamom – 1, Clove – 2, Black pepper – 6 to 7, Cinnamon stick – 2 to 3
Salt – 1 tsp or as per taste
Garam masala – less than ¼ tsp
Red chilly powder – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp

Directions

Getting ready:

1.Grind the tomatoes, green chilly, ginger and cashews in fine paste.

Making:

2.Heat some oil in a pan and add cashews to it. Stir constantly and roast until you see slight change in the color. Then add cumin seeds.
3.After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.
4.Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.
5.Now add cream to the masala and add ½ cup water to the gravy. Let the gravy simmer and add some green coriander as well.
6.Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.
7.The sabzi is ready, turn off the flame and transfer it to another bowl.

Serving:

8.Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha.
9.In fact it tastes scrumptious with plain or jeera rice too.

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